JUNO BEACH FISH HOUSE
13980 US HIGHWAY 1, Juno Beach FL 33408 · 5616262636
Last inspected Apr 21, 2026 · 10 visits since August 2023
MAY 24
SEP 24
JAN 25
JAN 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen, back prep area outside of walk-in cooler, flying around/landing on prep tables/food preparation equipment/packaged shelf stable food. Advised Operator to eliminate flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026015240 | Jan 8, 2026 | May 6, 2026 | $400 |
| 2--2024032619 | May 20, 2024 | Jun 20, 2024 | $680 |
Inspection history
10 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of broccoli over cooked pasta in walk-in cooler; stored properly
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) ran machine multiple times with operator, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled clean and sanitized knife to cut lettuce, discussed with operator who educated employee, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw breaded fish over créme Brulé, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground beef stored above raw clams, discussed with operator who corrected storage of products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose Bibb connection above steam table no vac breaker installed, discussed with operator to install.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed copy of clean up poster to operator.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer cleanable, discussed with operator to replace.
Food stored on floor. At cook line large bin of cooked lobsters, discussed with operator who removed container from floor.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce stored above washed and cut zucchini and squash, discussed with operator who corrected storage.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and bacon over bread in walk-in cooler Stored properly
Clam/mussel tags not marked with last date served-multiple tags missing date Advised to date
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder cooked 2 days prior in walk-in cooler; advised to date
Cutting board has cut marks and is no longer cleanable- at cook line
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched the inside of garbage can by moving it closer to prep area and started to scoop seeds out of peeled melons; didn't change gloves and wash hands; educated; employee washed hands and changed gloves
Toxic substance/chemical improperly stored- bottle of soap stored next to cleaned and sanitized plates above handwashing sink at cook line; Stored properly
Clam/mussel/tags not maintained in chronological order according to the last date they were served in the establishment. Advised to keep in order
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler at the bar- opened about 48 hours ago; advised to date;
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure and operator printed during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Food stored on floor- buckets of ice and chicken in walk-in freezer; advised to store properly
In-use knife/knives stored in cracks between pieces of equipment- between wall and handwashing sink at cook line; removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Can of opened beer inside cooler at cook line; Discarded
Wall soiled with accumulated grease, food debris, and/or dust- through the kitchen and prep areas;
Jul 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
May 21, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
May 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority8 Intermediate3 Basic
Show 19 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling raw chicken for cooking, removed gloves, replaced with new gloves and then handled ready to eat bread without washing hands. Discussed with Operator. Operator discussed with employee who then washed hands and changed gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live, small flying insects in kitchen, back prep area outside of walk-in cooler, flying around/landing on prep tables/food preparation equipment/packaged shelf stable food. Advised Operator to eliminate flies.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated salmon is offered under consumer advisory and will be served undercooked per customer request, no proof of parasite destruction or aquaculture feed letter. Advised Operator salmon must be fully cooked (145F for 15 seconds) or discarded.
Nonfood-grade containers used for food storage - direct contact with food. At cook line; cooking oil stored in/dispensed from spray bottle designed/labeled for chemical use only. Advised Operator to use food grade spray bottle for cooking oil.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat salad dressings. Operator moved eggs to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Flip top cooler; anchovies (47F - Cold Holding); blue cheese crumbles (48F - Cold Holding); butter (45F - Cold Holding); milk (45F - Cold Holding) Operator stated items not prepared or portioned today, held in cooler overnight. At Cook line upright stainless; raw shrimp (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked pasta (46F - Cold Holding); raw scallops (46F - Cold Holding); key lime pie (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. At cook line Left side lift top cooler; raw scallops (50F - Cold Holding); raw shrimp (49F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At Cook line right side lift top cooler; boiled eggs (47F - Cold Holding); house made pico (47F - Cold Holding); sour cream (46F - Cold Holding). Operator stated items not prepared or portioned today, held in double/shallow/overfilled pans inside make top for 2 hours, removed overfilled portioned/surrounded products with ice.
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not marked with last date served. Advised Operator to mark with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Handwash sink not accessible for employee use at all times. At back prep area; hand wash sink blocked by two bicycles. Operator removed.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to strain food. At front counter; hand wash sink used to store cleaning supplies. Operator removed items from sink(s).
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna sashimi; served undercooked, not identified as being undercooked. Menu offers tuna poke; served raw, not identified as being raw. Menu offers sesame tuna; served under cooked, not identified as being undercooked. Advised Operator to properly identify items.
No probe thermometer provided to measure temperature of food products. Operator stated no probe thermometer available.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. At kitchen; spray bottle(s) containing cleaning chemicals not labeled. Advised Operator to label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package prior to thawing, no longer frozen. See Stop Sale.
Soiled dry wiping cloth in use. At cook line; soiled dry wiping cloth in-use on cutting board. Operator removed.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (52F - Cooling); in walk-in cooler; food cooled overnight in big plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (43-52F - Cold Holding) in n cooler at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 2 hours; smaller batches made;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter sauce (101F - Hot Holding) at cook line; food out of temperature for approximately 2 hours; operator stated will discard food after four hours; no form; no tracking time; emailed TPHC and educated
Clam/mussel tags not marked with last date served. Educated operator
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed and operator printed to be signed for new staff members during inspection
No soap provided at handwash sink at cook line; operator provided
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.- next to bread at prep area; removed
Food stored on floor- bucket of peeled potatoes in walk-in cooler Stored properly
Unwashed fruits/vegetables stored with ready-to-eat cooked pasta in walk-in cooler; operator stored properly
Aug 9, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
No soap provided at handwash sink. Observe at hand wash sink in walk-in refrigerator
Observe soda gun soiled with food debris.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door.
No handwashing sign provided at a hand sink used by food employees. Observe at hand wash sink in walk-in refrigerator
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.